Fungi, chilies, and squash blossoms; asadero, escargots, and wine reductions. Chef Eduardo de Pria incorporates them all at his award-winning gourmet restaurant, a celebration of native Mexican ingredients and European technique. Pria’s daily specials change often and might include tantalizing starters such as escargots sautéed with white wine and onions or Pria’s famous cilantro soup, […]
